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Karakteristik Konsentrat Protein Ikan Cunang (Muraenesox Talabon) Menggunakan Pelarut Etanol Dengan Waktu Yang Berbeda

ABSTRACT
Fish protein concentrate is a starchy product which is produced by removing fat
and water. This study aims to determine the effect of different times on the
characteristics of the protein concentrate of cunang fish (Muraenasox talabon)
using ethanol as a solvent. The main ingredients used are cunang fish and 95%
ethanol solvent. The research stages included (1) extraction using ethanol with a
ratio of 1: 3 with different times of 12 hours, 18 hours and 24 hours, (2)
determining the nutritional content of the protein concentrate of cunang fish,
water absorption and dissolved protein. The results showed that the average yield
of 12 hours was 29.06%, 18 hours 29.35% and 24 hours was 29.85%. Nutritional
content of fatty fish meat 31.62% (bk), 65.24% protein (bk), ash 2.96% (bk),
water 71.97% (bb), 0.18% carbohydrates (bk). Fish protein concentrate which had
a fat amount of water and was weak was found at 24 hours of extraction time,
namely 3.20% fat (bk) and 78.73% protein (bk). This product has functional
properties, namely water absorption capacity of 12 hours 6.64 g/mL, 18 hours
6.73 g/mL, 24 hours 6.44 g/mL, and dissolved protein 12 hours 0.18%, 18 hours
0.24%, 24 hours 0.16%.
Keyword: Cunang Fish,Fish Protein Concentrate, Ethanol
1) Student of the Faculty of Fisheries and Marine, Universitas Riau
2) Lecturer of the Faculty of Fisheries and Marine, Universitas Riau

Ketersediaan
#
Perpustakaan Universitas Riau 04 04. 121 (0011)
04 04. 121 (0011)
Tersedia
Informasi Detail
Judul Seri
-
No. Panggil
04 04. 121 (0011)
Penerbit
Pekanbaru : Universitas Riau – Fakultas Perikanan Dan Ilmu Kelautan - Teknologi Hasil Perikanan.,
Deskripsi Fisik
ix, 79 hlm.; ill.: 29 cm
Bahasa
Indonesia
ISBN/ISSN
-
Klasifikasi
04 04. 121 (0011)
Tipe Isi
-
Tipe Media
-
Tipe Pembawa
-
Edisi
-
Subjek
TEKNOLOGI HASIL PERIKANAN
Info Detail Spesifik
-
Pernyataan Tanggungjawab
Versi lain/terkait

Tidak tersedia versi lain

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